Restaurant Unstoppable with Eric Cacciatore 694: Kulsoom Klavon on The Future of Food Halls
Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group) and today we're here to tap into her unique perspective on F&B in the food hall world.
Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.
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In today's episode with Kulsoom Klavon we will discuss:
- FOOD HALLS!
- Balanced perspective to food service (customer and operations)
- Curating in-flight menus for American Airlines
- Why is there a food hall immersion?
- Food halls are meant to be an anchor destination to drive traffic to a place
- Will food hall's canabalize restaurants?
- The benefits to opening in a food hall
- A good place to test a concept before moving to a restaurant
- You're only responsible for food and labor
- You pay a licensing agreement based on percentage of sales
- Major flexibility in licensing agreements
- How The Food Hall Co. operates (more focused than others)
- How to get into a food hall
- Future fold halls need to be an experience; it's not just about the food
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Huge thanks to Kulsoom Klavon for joining me for another awesome episode. Until next time!
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